Potatoes with Amanita Velosa

This is an excellent starter, salad, or side dish, served cool or at
room temperature for maximum flavor. It makes use of the nutty, fishy overtones
of the Amanita velosa. The velosa is a Springtime mushroom,
which often comes out during the first warm weather of the year. Such wonderful
weather seems to cry out for cool, fresh tasting food. The lime juice helps
unite the rich and savory flavors with a bit of sweet tartness. You can
substitute Amanita calyptrata or ceasare, Russula xerampolina
or even Pleurotis ostreatus for similar results, but you'll have
trouble finding those mushrooms in Springtime.

8 oz. Amanita velosa or similar

8 oz. baby red potatoes

1 clove garlic, crushed and minced

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

2 Tbsp. parsley

1 lime

pinch of salt

pinch of oregano

1/4 head of fresh cabbage

1 avocado

Boil the potatoes for 4-6 minutes to partialy cook. Cut the partially
cooked potatoes into eigths or cubes. In a large deep frying pan or wok,
heat the olive oil, then add garlic, chopped mushrooms and potatoes. When
the potatoes start to turn brown, add the balasamic vinegar, salt and oregano.
Stir until the vinegar evaporates, add the parsley and a squirt of lime,
then set aside to cool. Chop the cabbage into shreds and pile onto a serving
plate, with avocado strips around the edge. Squeeze some lime juice on the
avocado and cabbage, then spoon the mushrooms and potatoes onto the cabbage.
Serves four.